Friday, October 14, 2011

Chop Chop

My friend Donna is right:  Fall means lots of chopping.  With the harvest still at its peak, every meal is filled with fresh produce these days and with it comes lots of chopping.  Lately, an average meal can include chopping green beans, the stems and leaves of rainbow chard or kale, garlic cloves, heirloom tomatoes, onions, bell peppers, broccoli, apples and cabbage.  For all of the work, though, our meals are delicious and nutritious -- and locally grown.  The effort is definitely worth it. Soon, we'll be chopping squash, turnips, potatoes and other root vegetables for some great roasted vegetable entrees.  Then, alas, we'll transition to the frozen varieties with an occasional treat of organic vegetables from the produce aisle.  All the while, I'll dream about the growing season ,and chopping and chopping and chopping.  It'll be my endless-summer dream all winter long.

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